Preparation

Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.

Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).

Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature.

Nutritional analysis provided by Bon Appétit

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Reviews

This was so good! I did make 1 substitution: I used white onion instead of red (my BF hates onions so I hide/diminish them as much as possible). The cooking directions were spot on, and the leftovers are also delicious. I'm a fan of lentils in almost anything so this is definitely a keeper recipe.

I made this recipe exactly as written and it is absolutely delicious. I found that the cook time for the lentils was absolutely perfect. They were tender but still held their shape. This is a perfect side dish and was delicious warm, at room temp, and cold. Will be serving along broiled fish. Wonderful recipe!

I followed the 'general idea' of the recipe and used most of it's ingredients except for these changes: I doubled the amount of lentils, onions & mustard and quadroopled the amount of olive oil & Balsamic vinegar, I found the recipe needed the extra flavor and tanginess. I used Sweet Vidalia onions in place of red onions. I added carrots chopped small to the lentils and cooked them along with the lentils for extra nutrition. I heated up the oil by itself in a pan without the vinegar first and sweated 1/2 of the onions & garlic for a few minutes but did not cook the onions all the way through. I cooled the oil mixture to 'warm' and then added the vinegar & mustard. After mixing the sauce from the pan with the lentils I added the other half of the chopped raw Vidalia onions and the fresh parsley then tasted the salad for salt & pepper. I let the salad cool to room temp and served it on a plate along side some roasted cauliflower & Brussels sprouts topped with fresh bread crumbs toasted with olive oil on top for some crunch. My husband who had been skeptical about eating a' lentil salad' for dinner said it was 'delicious' and asked for seconds.This keeper is healthy, quick, tasty & inexpensive good for a lite summer meal or side dish.

I whole-heartedly agree with other reviewers -- this is easy, quick and delicious. I added chopped spinach and feta cheese to make it more of a meal. Great flavor, and it stand up when eaten cold the next day. Didn't use radicchio.

This is SO easy and
VERY good. I had to
stop myself from
just eating out of
the bowl. I did
serve it on fresh
chopped up spinach
and added diced
carrot and radish
for color and to up
the veggies. I'll
make a bit more
dressing next time.
It's amazing -
especially if you
are careful not to
overcook the
lentils.

This is a very good salad - hearty and refreshing at the same time. I've made it a few times exactly as written except that I didn't serve it in radicchio leaves. I give it 3 forks for taste, plus 1 because it's so easy and healthy.

This salad is amazing. It's so tangy and rich and savory I have to restrain myself from sticking my head in the bowl and eating it all at once. I didn't have any parsley except dried (which I put in the boiling water with the lentils) so I added some snipped dill to the final product and it is MARVELOUS. It's great with some chicken sausage on top, too.

Just made this today with canned lentils, and it tastes good, if a little harsh. I taste the vinegar and the mustard and the onion individually, rather than blended together. Am hoping the flavors will meld a bit while this chills. Next time (and I do think I'll make it again), will try with a bit less onion and maybe some diced red pepper or diced celery, or (as a previous poster suggested) some chopped cooked red potato--which I bet would work really well with the other flavors.

This is delicious as is, and is also
a very nice base to work from. I
particularly like it with shaved
fennel and very, very thinly sliced
radish (I also throw in some finely
chopped fennel fronds). I really
like the added crunch and colour and
a little bit of bite.
I really prefer it with green
lentils (lentils de puy), however.

I made this exactly as written. I
feel that you cannot give an
accurate rating if you make
alterations the first time around.
My red onion was a bit overpowering
and I am not a mustard fan.I liked
the dish, however my daughter
absolutely loved it! It made quick
easy meals to go. Her college mates
were oogling over it too. I will
make it again and again to make her
happy!

Always delicious (4th star for ease &
healthfulness)! Like others, I cook the garlic,
onion & herbs in with the vinegar; then for
super ease, add to a package of prepared Trader Joe's lentils (in the produce section). I don't bother with lettuce cups - just add a handful of julienned radicchio &
chopped avocado before serving for some bite
and creaminess. Great picnic fare!

Why is this so delicious!?!?! It seems impossible that a dish this easy, cheap and nutritious could possibly taste so good. I didn't bother with radicchio leaves and just served myself a nice big plate for dinner.

So simple to make, very healthy, and outstanding accompanied by cucumber (as one reviewer recommended) and whole wheat chapppati on the side. I didn't have brown lentils so I used red ones (known as massur dal, available in Indian food stores). This also tastes good both hot and cold. I now double the recipe because it just goes way too fast otherwise...

Excellent and very easy. I've made this a few times, never with the radicchio. I do like the addition of cumcumber and sometimes diced, peeled tomato. Never had a problem with the dressing getting absorbed as one reviewer has.

This dish was easy and tasty. I added extra garlic and added some fresh chives for additional color. I also served it over sliced cucumbers and tomatoes. My guests LOVED it and asked for a doggie bag if I had extra leftovers.

i've made this dish several times, and love cold leftovers in the hot summertime. i usually cook all the onions with the lentils and just skip the radicchio. i liked the idea for crumbled feta and grilled portobello mushrooms on the side!

I've made this several times. The first time I just used parseley, but now I use parseley and cilantro or just cilantro. I use my own taste for the vinaigrette so it's as vinegary as I want it. Lemon pepper and crushed mediteranean dried herb mix tastes good added to the vinaigrette, too. I've made this with brown, green, yellow and red lentils--it all tastes good!

Made this and doubled the recipe so it would be a full meal size. Cooked the lentils with chopped onion and left them in when draining. Put in only a fraction of the parsley called for. Not a big parsley fan. And put on Escarole because the other was not available. A good and bitter lettuce that complemented well. This was a surprisingly great and hearty meal that was very healthy and I will definitely make it again.